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Torres Neto L, Monteiro MLG, da Silva BD, Machado MAM, Mutz YDS, Conte-Junior CA. Ultrasound-Assisted Nanoemulsion Loaded with Optimized Antibacterial Essential Oil Blend: A New Approach against Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis in Trout ( Oncorhynchus mykiss) Fillets. Foods 2024; 13:1569. [PMID: 38790870 PMCID: PMC11120578 DOI: 10.3390/foods13101569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrations (0.5%, 1%, and 2%) in the inactivation of Escherichia coli, Staphylococcus aureus, and Salmonella enterica serotype Enteritidis inoculated in rainbow trout fillets stored at 4 °C for 9 days. Regarding the NE, the nanometric size (<100 nm) with low polydispersion (0.17 ± 0.02) was successfully obtained through ultrasound at 2.09 W/cm2. Considering the three concentrations used, S. Enteritidis was the most susceptible. On the other hand, comparing the concentrations used, the NE at 2% showed better activity, reducing S. Enteritidis, E. coli, and S. aureus by 0.33, 0.20, and 0.73 log CFU/g, respectively, in the trout fillets. Thus, this data indicates that this is a promising eco-friendly alternative to produce safe fish for consumption and reduce public health risks.
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Affiliation(s)
- Luiz Torres Neto
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil; (M.L.G.M.); (B.D.d.S.); (M.A.M.M.); (Y.d.S.M.); (C.A.C.-J.)
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Maria Lucia Guerra Monteiro
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil; (M.L.G.M.); (B.D.d.S.); (M.A.M.M.); (Y.d.S.M.); (C.A.C.-J.)
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
| | - Bruno Dutra da Silva
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil; (M.L.G.M.); (B.D.d.S.); (M.A.M.M.); (Y.d.S.M.); (C.A.C.-J.)
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Maxsueli Aparecida Moura Machado
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil; (M.L.G.M.); (B.D.d.S.); (M.A.M.M.); (Y.d.S.M.); (C.A.C.-J.)
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Yhan da Silva Mutz
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil; (M.L.G.M.); (B.D.d.S.); (M.A.M.M.); (Y.d.S.M.); (C.A.C.-J.)
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil; (M.L.G.M.); (B.D.d.S.); (M.A.M.M.); (Y.d.S.M.); (C.A.C.-J.)
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, RJ, Brazil
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Aubourg SP. Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review. Antioxidants (Basel) 2023; 12:245. [PMID: 36829804 PMCID: PMC9952551 DOI: 10.3390/antiox12020245] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/26/2023] Open
Abstract
Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development.
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Affiliation(s)
- Santiago P Aubourg
- Marine Research Institute, Spanish National Research Council (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
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Karimzadeh K, Tahergorabi R, Zahmatkesh A. Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:92-107. [PMID: 35808811 DOI: 10.1002/jsfa.12116] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 07/01/2022] [Accepted: 07/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study was aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells using sodium triphosphate (TPP) as a crosslinker that was incorporated with spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage (4 °C). RESULTS The encapsulation efficiency (EE) of SPE-loaded CSNPs decreased from 67% to 32%, and loading capacity (LC) was increased (10-14%) depending on their loaded SPE concentrations. The initial burst effect, followed by a slow-release at pH 7 (24 h), was observed. Free SPE and SPE incorporated CSNPs decreased microbial counts (total viable count, total psychotropic count, pseudomonas, and lactic acid bacteria) compared to control and unloaded CSNPs. Samples treated with free SPE or SPE-loaded CSNPs showed higher changes in odor, color, TVB-N (total volatile basic nitrogen), and TBA (thiobarbituric acid) compared with the unloaded CSNPs batch (P ≤ 0.05) until the tenth day of storage. However, fish fillets coated with SPE-loaded CSNPs had the highest overall consumer acceptability and the lowest values for TVB-N and TBA at the end of storage (14th day). Controlled release of bioactive compounds in batches treated with SPE-CSNPs could delay the microbial degradation and enhance chemical reactions (TBA and TVB-N) in comparison to pure SPE during storage time. CONCLUSION The incorporation of SPE in polymeric CSNPs can be considered as a promising material for controlled delivery of natural bioactive agents, and preservation of Pike perch quality during refrigerator storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Katayoon Karimzadeh
- Marine Biology Department, Lahijan Branch, Islamic Azad University, Gilan, Iran
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Asgar Zahmatkesh
- Aquaculture Department, Gilan Agricultural and Natural Resources Research and Education Center, AREEO, Gilan, Iran
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Dabsantai K, Mahidsanan T. Effect of Citrus aurantium juice as a disinfecting agent on quality and bacterial communities of striped catfish steaks stored at -20 °C. PeerJ 2023; 11:e15168. [PMID: 37065691 PMCID: PMC10103698 DOI: 10.7717/peerj.15168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 03/13/2023] [Indexed: 04/18/2023] Open
Abstract
Sodium hypochlorite is generally used as a disinfectant in washing of freshwater fishes where the safety aspect of health is of concern. Although plant-based essential oils and synthetic chemical agents have been applied, they might contain toxic substances, are expensive and can cause undesirable quality. This research aims to fill the knowledge gap necessary to validate Citrus aurantium juice as a disinfecting agent for preserving striped catfish steaks at -20 °C for 28 days. Fifty (50) ppm sodium hypochlorite was used as a commercial disinfectant (control). The results showed that a negative color characteristic (higher a* and increased b*) was found in the control but not in striped catfish steaks immersed in C. aurantium juice (TM) on days 14 and 28. No significant differences were found in the peroxide value among the treatments on days 14 and 28 (P > 0.05). A lower accumulation of trichloroacetic acid soluble peptides was detected in TM but not in control, while total volatile basic nitrogen of all treatments was up to standard of fish quality during storage. Contrastingly, the total viable count of both treatments increased to >7.0 log CFU/g on day 28 which did not meet the edible limit of standard for freshwater fishes. The spoilage microbial community was observed on days 0 and 28 of storage which showed a decrease in relative abundance of Acinetobacter, Pseudomonas, Brochothrix, Lactococcus, Carnobacterium, Psychrobacter, and Vagococcus as found in TM on day 28, when compared to the control. Thus, these results implied that C. aurantium juice could replace sodium hypochlorite as an alternative disinfecting agent to control the microbiological spoilage and physico-chemical quality of striped catfish steaks.
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Khoo SC, Goh MS, Alias A, Luang-In V, Chin KW, Ling Michelle TH, Sonne C, Ma NL. Application of antimicrobial, potential hazard and mitigation plans. ENVIRONMENTAL RESEARCH 2022; 215:114218. [PMID: 36049514 PMCID: PMC9422339 DOI: 10.1016/j.envres.2022.114218] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/06/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
The tremendous rise in the consumption of antimicrobial products had aroused global concerns, especially in the midst of pandemic COVID-19. Antimicrobial resistance has been accelerated by widespread usage of antimicrobial products in response to the COVID-19 pandemic. Furthermore, the widespread use of antimicrobial products releases biohazardous substances into the environment, endangering the ecology and ecosystem. Therefore, several strategies or measurements are needed to tackle this problem. In this review, types of antimicrobial available, emerging nanotechnology in antimicrobial production and their advanced application have been discussed. The problem of antimicrobial resistance (AMR) due to antibiotic-resistant bacteria (ARB)and antimicrobial resistance genes (AMG) had become the biggest threat to public health. To deal with this problem, an in-depth discussion of the challenges faced in antimicrobial mitigations and potential alternatives was reviewed.
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Affiliation(s)
- Shing Ching Khoo
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Meng Shien Goh
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Amirah Alias
- Eco-Innovation Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Vijitra Luang-In
- Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham, 44150, Thailand
| | - Kah Wei Chin
- BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Tiong Hui Ling Michelle
- BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Christian Sonne
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Aarhus University, Department of Bioscience, Arctic Research Centre (ARC), Frederiksborgvej 399, PO Box 358, DK-4000, Roskilde, Denmark.
| | - Nyuk Ling Ma
- Henan Province Engineering Research Centre for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; BIOSES Research Interest Group, Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia.
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Shi C, Ji Z, Zhang J, Jia Z, Yang X. Preparation and characterization of intelligent packaging film for visual inspection of tilapia fillets freshness using cyanidin and bacterial cellulose. Int J Biol Macromol 2022; 205:357-365. [PMID: 35182567 DOI: 10.1016/j.ijbiomac.2022.02.072] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/08/2022] [Accepted: 02/12/2022] [Indexed: 12/29/2022]
Abstract
An intelligent pH-sensitive film was developed by incorporating cyanidin-3-glucoside (C3G) into bacterial cellulose (BC), and its application as a freshness indicator for tilapia fillets was investigated. The physical properties of the film were characterized using Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD). The results demonstrated the mechanical properties of the film were significantly changed due to higher crystallinity induced by C3G. XRD and FTIR analysis showed the increased crystallinity and transmittance intensity of the BC-C3G film. Moreover, this film exhibited distinctive color changes from red to green when exposed to buffers with a pH of 3 to 10. In accordance with changes in total volatile basic nitrogen (TVB-N) and total viable count (TVC) of tilapia fillets, the indicator demonstrated visualized color changes as rose-red (fresh), purple (still suitable), and lavender (spoiled) during storage at both 25 °C and 4 °C. The results suggest that this film has great potential to be used as an intelligent indicator to monitor the freshness of fish.
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Affiliation(s)
- Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Zengtao Ji
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Jiaran Zhang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Zhixin Jia
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
| | - Xinting Yang
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
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Karimi-Dehkordi M, Ghaffarnezhad M, Mohammadi F, Ghirati M, Rezaeifar M, Rajabi N, Alizadeh O. Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01088-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Evaluation of Practical Applicability and Synergistic Effects of Bio-Based Food Packaging Materials Combined with Plant-Based Stabilisers. Processes (Basel) 2021. [DOI: 10.3390/pr9101838] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Different analyses and feasibility studies have been conducted on the plant extracts of thyme (Thymus vulgaris), European horse chestnut (Aesculus hippocastanum), Nordmann fir (Abies nordmanniana), and snowdrop (Galanthus elwesii) to evaluate bio-based alternatives to common petrol-based stabilisers. For this purpose, in this study, plant extracts were incorporated into poly-lactic acid films (PLA) at different concentrations. The films’ UV absorbance and migration into packed food was analysed via photometric assays (ABTS radical cation scavenging capacity assay, β-carotene assay) and GC–MS analysis. Furthermore, the synergistic antioxidant effects of various combinations of extracts and isolated active compounds were determined. This way, antioxidant effects can be increased, allowing for a highly effective use of resources. All extracts were successfully incorporated into PLA films and showed notable photoabsorbing effects, while no migration risk was observed. Depending on extract combinations, high synergistic effects of up to 726% can be utilised to improve the effectiveness of bio-based extracts. This applies particularly to tomato paste and Aesculus hippocastanum extracts, which overall show high synergistic and antioxidant effects in combination with each other and with isolated active compounds. The study shows that it is possible to create safe bio-based antioxidant films which show even improved properties when using highlighted target combinations.
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Rahnama M, Anvar SA, Ahari H, Kazempoor R. Antibacterial effects of extracted corn zein with garlic extract-based nanoemulsion on the shelf life of Vannamei prawn (Litopenaeus vannamei) at refrigerated temperature. J Food Sci 2021; 86:4969-4990. [PMID: 34622450 DOI: 10.1111/1750-3841.15923] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/21/2021] [Accepted: 08/27/2021] [Indexed: 11/30/2022]
Abstract
BACKGROUND Litopenaeus vannamei is one of the most perishable foods due to microorganism growth. Using essential oil-based nanoemulsion as a biodegradable and edible coating can enhance the shelf life of shrimp at refrigerated temperature through retarding microbial growth compared to synthetic coatings. METHODS Zein was extracted from 50 g dry milled corn with ethanol. Garlic essential oil was prepared by mixing with Tween 80. Nanoemulsion was prepared in an ultrasonic bath. DLS analysis, turbidity, and stability of nanoemulsions were performed. Radical scavenging activity, and total phenol content were done for evaluation of garlic essential oil and nanoemulsion. A 10% zein solution was prepared using ethanol 95% and glycerol plasticizer (2.5%). In the end, various microbial analysis, peroxide value, the thiobarbituric acid reactive substance (TBARS) value, the total volatile basic nitrogen (TVB-N) values, and sensory evaluations of different shrimp samples were determined. RESULTS Corn zein along with garlic-based nanoemulsion, had a great impact on the TVB-N, TBARS, and peroxide value (which indicated that z+24% garlic nanoemulsion group was the lowest among other groups on days 3, 7, and 14 (p < 0.05) as well as microbial properties (garlic EO nanoemulsion had significantly better antibacterial effectiveness compared to other groups (p < 0.05)), and sensory evaluation (the z+24% garlic nanoemulsion sample received a significantly higher score than other groups (p < 0.05)) of Litopenaeus vannamei. CONCLUSIONS Corn zein nanoemulsion functioned as an antioxidant and antimicrobial agent, increasing the shelf life of Litopenaeus vannamei at refrigerated temperature. PRACTICAL APPLICATION Emerging nanotechnology-based approaches with no side-effects on immune system of consumers plays a vital role in bioactive packaging, and on reduction of food spoilage or food poisoning in the transportation, exporting, and distribution stages of food products, especially marine-based products with cold chain transportation. Additionally, it can reduce aquaculture and environmental risks due to the usage of chemical agents used in packaging. Our results showed that administration of a corn zein with nanoemulsion of garlic extract can prolong shelf life of Litopenaeus vannamei. The paper should be of interest to readers such as food microbiologists, aquaculture scientists, fisheries scientists, marine biologists, biomaterial scientists, food packaging industrialists, medical microbiologists, public health managers, and health system managers.
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Affiliation(s)
- Mahsa Rahnama
- Doctor of Veterinary Medicine, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amirali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Reza Kazempoor
- Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
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Jia Z, Shi C, Zhang J, Ji Z. Comparison of freshness prediction method for salmon fillet during different storage temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4987-4994. [PMID: 33543483 DOI: 10.1002/jsfa.11142] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/31/2021] [Accepted: 02/05/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Many new forecasting models have been applied to fish freshness prediction like support vector regression (SVR) and radial basis function neural network (RBFNN). In this study, RBFNN, SVR, and Arrhenius models were established and compared for predicting and evaluating the quality of salmon fillets during storage at different temperatures, based on thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVCs), K value, and sensory assessment (SA). RESULTS The TBA, TVB-N, TVC, and K values increased during storage whereas SA decreased. Residuals of the three models are random and irregular, indicating that these models were suitable for predicting the freshness of salmon fillets. The RBFNN predicted quality of salmon fillets stored at different temperatures with relative errors all within ±5% (except for the TVC value at day 6). Relative errors of the SVR model for predicting TVB-N and K value were within 10%, while the relative errors of the Arrhenius model fluctuated greatly (ranging from ±0.46 to ±38.29%) and most of it exceeded 10%. RBFNN model had the best predictive performance by comparing the residual and relative errors of the three models. CONCLUSION RBFNN is a promising method for predicting the freshness of salmon fillets stored at -2 to 10 °C in the cold chain. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhixin Jia
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Ce Shi
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zengtao Ji
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
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Sullivan DJ, Cruz-Romero MC, Hernandez AB, Cummins E, Kerry JP, Morris MA. A novel method to deliver natural antimicrobial coating materials to extend the shelf-life of European hake (Merluccius merluccius) fillets. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100522] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Navarro-Segura L, Ros-Chumillas M, Martínez-Hernández GB, López-Gómez A. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4601-4611. [PMID: 32419139 DOI: 10.1002/jsfa.10520] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/05/2020] [Accepted: 05/18/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An innovative pilot-plant packaging was developed and evaluated for applying oregano essential oil (OEO) vapours in conditions of high vacuum for exploring the antimicrobial effect of essential oil vapours applied immediately before packaging of fish fillets. Farmed sea bream (Sparus aurata) fresh fillets have been used as a model for validating this new technology. These fillets, as a refrigerated product under modified atmosphere packaging (MAP), have a relatively short shelf life (12-14 days) mainly due to the fast microbial growth. The effects of conventional OEO dippings [pretreatment dipping (0.1% of OEO) of whole fish (T1) and filleted sea bream (T2)] were compared with the OEO application in vapour phase (67 μL L-1 ) under vacuum (5-10 hPa) immediately before MAP fillet packaging (T3). RESULTS T3/T2 samples showed the lowest microbial growth after 28 days at 4 °C, with loads up to 1/2.6 log units for Enterobacteria/lactic acid bacteria compared to untreated samples. The initial trimethylamine nitrogen (TMA-N) content (2.6 mg kg-1 ) increased in T1 and T2/T3 samples by 9.6 and 6/7 units, respectively, after 28 days. Quality Index Method (QIM) better reflected the fish fillets shelf life than texture and colour measurements. The shelf life of T3/T2 samples was established in at least 28 days (4 °C), while the QIM threshold (6) was exceeded after 7/21 days in untreated/T1 fillets. CONCLUSION The fish shelf life was extended with vapour OEO treatment using this new technology, similarly to OEO dipping treatment, according to QIM, corroborated by the microbial quality and TMA-N contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Laura Navarro-Segura
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros-Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
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13
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Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury ( Cololabis saira). Foods 2020; 9:foods9081009. [PMID: 32727055 PMCID: PMC7466296 DOI: 10.3390/foods9081009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/08/2020] [Accepted: 07/24/2020] [Indexed: 01/23/2023] Open
Abstract
Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.
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14
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Extending the Shelf Life of Ready-to-Eat Spiced Chicken Meat: Garlic Aqueous Extracts-Carboxymethyl Chitosan Ultrasonicated Coating Solution. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02428-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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15
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Mirahmadi SS, Aminzare M, Azar HH, Kamali K. Effect ofEryngium caeruleumessential oil on microbial and sensory quality of minced fish and fate ofListeria monocytogenesduring the storage at 4°C. J Food Saf 2020. [DOI: 10.1111/jfs.12745] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sepideh Sadat Mirahmadi
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
| | - Majid Aminzare
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
| | - Hassan Hassanzad Azar
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
| | - Koorosh Kamali
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
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16
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Uçar Y. Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900405] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yılmaz Uçar
- Fatsa Faculty of Marine SciencesOrdu University Ordu 52400 Turkey
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17
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Rezaeifar M, Mehdizadeh T, Mojaddar Langroodi A, Rezaei F. Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (
Oncorhynchus mykiss
). J Food Saf 2020. [DOI: 10.1111/jfs.12781] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maryam Rezaeifar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Fatemeh Rezaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
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18
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Gharedaghi J, Aliakbarlu J, Tajik H. Antioxidant potential of apple pomace extract and its efficacy in alginate coating on chemical stability of rainbow trout fillet. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00275-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Jia Z, Shi C, Wang Y, Yang X, Zhang J, Ji Z. Nondestructive determination of salmon fillet freshness during storage at different temperatures by electronic nose system combined with radial basis function neural networks. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14451] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Zhixin Jia
- School of Food Science and Biotechnology Zhejiang Engineering Institute of Food Quality and Safety Zhejiang Gongshang University Hangzhou 310018 China
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Ce Shi
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Yanbo Wang
- School of Food Science and Biotechnology Zhejiang Engineering Institute of Food Quality and Safety Zhejiang Gongshang University Hangzhou 310018 China
| | - Xinting Yang
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Zengtao Ji
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
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20
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Sun HY, Kim IH. Effect of yeast culture (Saccharomyces cerevisiae) and garlic (Allium sativum) product mixture on growth performance, nutrient digestibility, faecal microflora, faecal noxious-gas emission and meat quality in finishing pigs. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18722] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Dietary supplementation with a single feed additive or a combination of different feed additives as growth promoters has been researched extensively. However, few studies have tested the combined use of probiotics (yeast culture) and phytogenics (garlic products) in pigs.
Aims
The present study was conducted to evaluate the effect of supplementation of a mixture of yeast culture, garlic extract and garlic essential oil (YGM) on growth performance, nutrient digestibility, faecal microflora, faecal noxious-gas emission and meat quality in finishing pigs.
Methods
Two hundred [(Landrace×Yorkshire)×Duroc] finishing pigs (50.37 ± 1.89 kg) were randomly allotted into two dietary treatments on the basis of bodyweight (BW) and sex for a 10-week feeding trial. Dietary treatments consisted of a basal diet (CON) and CON containing 0.1% of YGM. The YGM was composed of 54.5% of yeast culture, 40% of garlic extract powder and 5.5% of garlic essential oil. There were 20 replicated pens per treatment, with five pigs (3 barrows and 2 gilts) per pen. Pig BW was measured at the beginning and at the end of the experiment. Feed consumption was recorded daily during the experiment, on a pen basis, to calculate average daily gain (ADG).
Key results
Dietary YGM supplementation resulted in a higher (P < 0.05) final BW and ADG than in the control groups. Pigs fed YGM supplementation diet led to a higher (P < 0.05) digestibility of dry matter (DM) than in CON. The emission of hydrogen sulfide gas from faeces was significantly (P < 0.05) decreased in pigs fed YGM diets; however, ammonia and total mercaptan emissions were not influenced. There were no differences in meat-quality parameters between the two treatments.
Conclusions
Dietary YGM supplementation exerted beneficial effects on BW and ADG and DM digestibility, reduced hydrogen sulfide gas emission, and did not have any adverse effects on meat-quality parameters that are related to consumer acceptance.
Implications
The study has provided a basis and insight for future research on application of a combination of yeast culture, garlic extract and garlic essential oils, as an alternative to antibiotics in finishing pig diets.
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21
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Giannoglou M, Evangelopoulou AM, Perikleous N, Baclori C, Tsironi T, Taoukis P. Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100403] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Rashidimehr A, Fazlara A, Zarei M, Pourmehdi M, Noshad M. Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-301-310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.
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Affiliation(s)
| | | | | | | | - Mohammad Noshad
- Agricultural Sciences and Natural Resources University of Khuzestan
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23
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Alak G, Guler K, Ucar A, Parlak V, Kocaman EM, Yanık T, Atamanalp M. Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14268] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Gonca Alak
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Kubra Guler
- Graduate School of Natural and Applied Sciences Erzurum Turkey
| | - Arzu Ucar
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Veysel Parlak
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Esat Mahmut Kocaman
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Telat Yanık
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Muhammed Atamanalp
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
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24
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Khalili Sadaghiani S, Aliakbarlu J, Tajik H, Mahmoudian A. Anti‐listeria activity and shelf life extension effects of
Lactobacillus
along with garlic extract in ground beef. J Food Saf 2019. [DOI: 10.1111/jfs.12709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surur Khalili Sadaghiani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Alireza Mahmoudian
- Department of Microbiology, Faculty of Veterinary MedicineUrmia University Urmia Iran
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25
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Alizadeh Amoli Z, Mehdizadeh T, Tajik H, Azizkhani M. Shelf life extension of refrigerated, vacuum-packed rainbow trout dipped in an alginate coating containing an ethanolic extract and/or the essential oil of Mentha Aquatica. CHEMICAL PAPERS 2019. [DOI: 10.1007/s11696-019-00808-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid ( Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment. J FOOD QUALITY 2019. [DOI: 10.1155/2019/8721725] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.
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27
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Farshidi M, Yousefi M, Ehsani A. The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp ( Penaeus merguiensis) during cold storage (4 ± 1°C). Food Sci Nutr 2018; 6:1378-1386. [PMID: 30258579 PMCID: PMC6145278 DOI: 10.1002/fsn3.669] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/30/2018] [Accepted: 04/08/2018] [Indexed: 11/25/2022] Open
Abstract
Growth and reproduction of gram-negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB-N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.
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Affiliation(s)
- Maryam Farshidi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
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28
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Shokri S, Ehsani A. Efficacy of whey protein coating incorporated with lactoperoxidase and α-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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29
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Rostami H, Abbaszadeh S, Shokri S. Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3243-3250. [PMID: 28974809 PMCID: PMC5602987 DOI: 10.1007/s13197-017-2767-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/18/2017] [Indexed: 10/19/2022]
Abstract
The present study aimed to evaluate the efficacy of lactoperoxidase system-whey protein coating and modified atmosphere packaging (60% CO2, 30% N2, 10% O2) combination (LPOS + WPS + MAP) on the microbiological, chemical and sensory specifications of Pike-Perch (Sander Lucioperca, Linnaeus 1758) fillets. The highest bacterial count was observed in the fish fillets packaged with whey protein coating solutions (WPS) in compare with the other groups. Combination of WPS + LPOS and MAP packaging could significantly inhibit bacterial growth. Total volatile basic nitrogen (TVB-N), as a quality index of flesh, had strong correlation (r = 0.98-0.99) with microbial load, so that the highest and the lowest TVB-N values were observed in WPS and WPS + LPOS + MAP batches, respectively. Assessments of thiobarbituric acid reactive substances index showed that incorporation of LPOS with WPS or MAP did not have remarkable effect on lipid oxidation, but combined effect of MAP and WPS + LPOS on reducing fat oxidation was significant. The pH values in WPS + LPOS, WPS + MAP and WPS + LPOS + MAP were significantly lower than WPS. Sensory evaluations indicated that LPOS + WPS + MAP kept Pike-Perch fillets at high sensory acceptability for at least 16 days in refrigerated temperature. In conclusion, combination of MAP and WPS + LPOS showed synergistic effects on shelf-life extension of Pike-Perch fillets under refrigerated storage.
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Affiliation(s)
- Hosein Rostami
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Sajad Shokri
- Department of Food Hygiene and Control, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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30
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Angiolillo L, Conte A, Del Nobile MA. MicroencapsulatedLactobacillus reutericombined with modified atmosphere as a way to improve tuna burger shelf life. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13430] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Luisa Angiolillo
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
- Services Center of Applied Research; University of Foggia; Via Napoli, 25 Foggia 71121 Italy
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31
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The effects of chitosan coatings enriched with thyme oil on the quality of rainbow trout. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9518-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Oğuzhan Yıldız P, Yangılar F. Effects of whey protein isolate based coating enriched withZingiber officinaleandMatricaria recutitaessential oils on the quality of refrigerated rainbow trout. J Food Saf 2017. [DOI: 10.1111/jfs.12341] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pınar Oğuzhan Yıldız
- Department of Food Engineering; Faculty of Engineering, Ardahan University, 75000; Ardahan Turkey
| | - Filiz Yangılar
- Department of Nutrition and Dietetics, Faculty of Health Sciences; Erzincan University, 24100; Erzincan Turkey
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33
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Partial Least Squares Regression (PLSR) Applied to NIR and HSI Spectral Data Modeling to Predict Chemical Properties of Fish Muscle. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9147-1] [Citation(s) in RCA: 111] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Javadian SR, Shahosseini SR, Ariaii P. The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince andEscherichia coliO157:H7 Inhibition During Refrigerated Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1101629] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | | | - Peiman Ariaii
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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35
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Doğan G, İzci L. Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12757] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Levent İzci
- Egirdir Fisheries Faculty; Department of Fish Processing Technology; Süleyman Demirel University; Isparta Turkey
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36
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Singh S, ho Lee M, Park L, Shin Y, Lee YS. Antimicrobial seafood packaging: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2505-18. [PMID: 27478206 PMCID: PMC4951407 DOI: 10.1007/s13197-016-2216-x] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2016] [Accepted: 03/18/2016] [Indexed: 12/21/2022]
Abstract
Microorganisms are the major cause of spoilage in most seafood products; however, only few microbes, called the specific spoilage organisms (SSOs), contribute to the offensive off-flavors associated with seafood spoilage. In food, microbial degradation manifests itself as spoilage, or changes in the sensory properties of a food product, rendering it unsuitable for human consumption. The use of antimicrobial substances can control the general microflora as well as specific microorganisms related to spoilage to provide products with higher safety and better quality. Many antimicrobial compounds have been evaluated in film structures for use in seafood, especially organic acids and their salts, enzymes, bacteriocins; some studies have considered inorganic compounds such as AgSiO2, zinc oxide, silver zeolite, and titanium oxide. The characteristics of some organic antimicrobial packaging systems for seafood and their antimicrobial efficiency in film structures are reviewed in this article.
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Affiliation(s)
- Suman Singh
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
| | - Myung ho Lee
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
| | - lnsik Park
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
| | - Yangjai Shin
- />LogisAll R and D Institute KCP Co, Seoul, South Korea
| | - Youn Suk Lee
- />Department of Packaging, Yonsei University, Wonju, 220-710 South Korea
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Ezzat Abd El-Hack M, Alagawany M, Ragab Farag M, Tiwari R, Karthik K, Dhama K, Zorriehzahra J, Adel M. Beneficial impacts of thymol essential oil on health and production of animals, fish and poultry: a review. JOURNAL OF ESSENTIAL OIL RESEARCH 2016. [DOI: 10.1080/10412905.2016.1153002] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Mahmoud Alagawany
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mayada Ragab Farag
- Department of Forensic Medicine and Toxicology, Veterinary Medicine Faculty, Zagazig University, Zagazig, Egypt
| | - Ruchi Tiwari
- Department of Veterinary Microbiology, Uttar PradeshPandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwa Vidyalaya Evum Go-Anusandhan Sansthan (DUVASU), Mathura (Uttar Pradesh) India
| | - Kumaragurubaran Karthik
- Division of Bacteriology and Mycology, Indian Veterinary Research Institute, Izatnagar, Bareilly (Uttar Pradesh), India
| | - Kuldeep Dhama
- Division of Pathology, Indian Veterinary Research Institute, Izatnagar, Bareilly (Uttar Pradesh) India
| | - Jalil Zorriehzahra
- Aquatic Animal Health & Diseases Department, Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research Education and Extension Organization(AREEO),Tehran, I.R. Iran
| | - Milad Adel
- Aquatic Animal Health and Diseases Department, Caspian Sea Ecology Research Center, Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research Education and Extension Organization (AREEO), Tehran, I.R. Iran
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Riveros CG, Nepote V, Grosso NR. Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:183-191. [PMID: 25640285 DOI: 10.1002/jsfa.7080] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 12/04/2014] [Accepted: 01/06/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Sunflower seeds are susceptible to developing rancidity and off-flavours through lipid oxidation. Edible coatings and essential oils have proven antioxidant properties in different food products. The purpose of this study was to evaluate the combined effect of using an edible coating and thyme and basil essential oils to preserve the chemical and sensory quality parameters of roasted sunflower seeds during storage. RESULTS 50% DPPH inhibitory concentration (IC50) values of 0.278 and 0.0997 µg mL(-1) were observed for thyme and basil, respectively. On storage day 40, peroxide values were 80.68, 70.28, 68.43, 49.31 and 33.87 mEq O2 kg(-1) in roasted sunflower seeds (RS), roasted sunflower seeds coated with carboxymethyl cellulose (CMC) (RS-CMC), roasted sunflower seeds coated with CMC added with basil (RS-CMC-A), thyme (RS-CMC-T) and butylated hydroxytoluene (RS-CMC-BHT), respectively. RS-CMC-T and RS-CMC-BHT presented the lowest peroxide values, conjugated dienes and p-anisidine values during storage. RS-CMC-BHT, RS-CMC-T, and RS-CMC-A showed the lowest oxidized and cardboard flavour intensity ratings. On storage day 40, roasted sunflower flavour intensity ratings were higher in RS-CMC-T and RS-CMC-A. CONCLUSIONS Thyme and basil essential oils added to the CMC coating improved the sensory stability of this product during storage, but only thyme essential oil increased their chemical stability.
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Affiliation(s)
- Cecilia G Riveros
- Química Biológica, FCA-UNC, IMBIV-CONICET, X5016GCA Córdoba, Argentina
| | - Valeria Nepote
- IMBIV-CONICET, ICTA, Facultad de Ciencias Exactas, Físicas y Naturales, UNC, X5016GCA Córdoba, Argentina
| | - Nelson R Grosso
- Química Biológica, FCA-UNC, IMBIV-CONICET, X5016GCA Córdoba, Argentina
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Çoban OE, Patir B, Özpolat E, Kuzgun NK. Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments. J Food Saf 2015. [DOI: 10.1111/jfs.12242] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ozlem Emir Çoban
- Department of Fishing Techniques and Processing Technologies; Faculty of Fisheries; Fırat University; 23119 Elazığ Turkey
| | - Bahri Patir
- Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; Fırat University; 23119 Elazığ Turkey
| | - Emine Özpolat
- Department of Fishing Techniques and Processing Technologies; Faculty of Fisheries; Fırat University; 23119 Elazığ Turkey
| | - Nermin Karaton Kuzgun
- Department of Fishing Techniques and Processing Technologies; Faculty of Fisheries; Fırat University; 23119 Elazığ Turkey
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40
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Bouzgarrou O, El Mzougui N, Sadok S. Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12955] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Olfa Bouzgarrou
- Laboratore de Biodiversité et Biotechnologie Marines; Institut National des Sciences et Technologies de la Mer (INSTM); Carthage Tunisia
| | | | - Saloua Sadok
- Laboratore de Biodiversité et Biotechnologie Marines; Institut National des Sciences et Technologies de la Mer (INSTM); Carthage Tunisia
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41
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Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1564-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Jasour MS, Ehsani A, Mehryar L, Naghibi SS. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1373-8. [PMID: 25060563 DOI: 10.1002/jsfa.6838] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 07/17/2014] [Accepted: 07/18/2014] [Indexed: 05/09/2023]
Abstract
BACKGROUND As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days. RESULTS The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1) ) and control groups (37.78 mg 100 g(-1) ) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period. CONCLUSION The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.
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Volpe M, Siano F, Paolucci M, Sacco A, Sorrentino A, Malinconico M, Varricchio E. Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.048] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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44
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Shokri S, Ehsani A, Jasour MS. Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C). FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1378-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Oğuzhan Yildiz P. Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12291] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pinar Oğuzhan Yildiz
- Faculty of Engineering; Food Engineering Department; Ardahan University; Ardahan 75000 Turkey
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46
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Ehsani A, Jasour MS, Hashemi M, Mehryar L, Khodayari M. Zataria multifloraBoiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12400] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Ali Ehsani
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
- Department of Biotechnology and Quality Control; Artemia and Aquatics Research Institute; Urmia University; P.O.Box: 165 Urmia 57153 Iran
| | - Mohammad Sedigh Jasour
- Department of Biotechnology and Quality Control; Artemia and Aquatics Research Institute; Urmia University; P.O.Box: 165 Urmia 57153 Iran
| | - Mohammad Hashemi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Laleh Mehryar
- Department of Food Science and Technology; Faculty of Agriculture; Urmia University; Urmia Iran
| | - Mina Khodayari
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
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Özogul F, Kus B, Kuley E. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries; Cukurova University; Adana; 01330; Turkey
| | - Bünyamin Kus
- Department of Seafood Processing Technology, Faculty of Fisheries; Cukurova University; Adana; 01330; Turkey
| | - Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries; Cukurova University; Adana; 01330; Turkey
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48
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Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chem 2013; 138:1476-82. [DOI: 10.1016/j.foodchem.2012.11.031] [Citation(s) in RCA: 99] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2012] [Revised: 11/02/2012] [Accepted: 11/07/2012] [Indexed: 11/20/2022]
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49
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Emir Çoban O, Patir B, Yilmaz O. Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets. Journal of Food Science and Technology 2012; 51:2741-7. [PMID: 25328220 DOI: 10.1007/s13197-012-0795-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2012] [Accepted: 07/27/2012] [Indexed: 11/25/2022]
Abstract
This study was investigated the effects of some oils on chemical, microbiological and sensory quality in vacuum packed smoked rainbow trout (Oncorhynchus mykiss W.1792) fillets. Acceptability scores for appearance, taste and odour of untreated and treated smoked trout decreased with storage time. The limit of sensory acceptance was reached after 56 days for the untreated samples, after 84 days for with rosemary and thyme oil-treated samples after 98 days for with sage oil-treated and after 112 days for with clove oil-treated samples. Significant differences were not found between groups as microbiological (p > 0.05). However, significant differences were found both among groups and during the storage in term of TBA (thiobarbituric acid) and PV (peroxide value), FFA (free fatty acid) values (p < 0.05). Essential oils as natural antioxidant can be used in conjunction with vacuum packed to enhance hot smoked fish quality.
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Affiliation(s)
- Ozlem Emir Çoban
- Department of Fish Processing Technology, Faculty of Fisheries, Firat University, 23119 Elazığ, Turkey
| | - Bahri Patir
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Firat University, 23119 Elazığ, Turkey
| | - Okkeş Yilmaz
- Department of Biology, Faculty of Science, Firat University, 23119 Elazığ, Turkey
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50
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Sanjuás-Rey M, Pourashouri P, Barros-Velázquez J, Aubourg SP. Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02991.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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